Pumpkin and Chickpea Curry

 
Pumpkin and Chickpea Curry recipe

This is hand’s down, one of my all-time favourite recipes. It’s super easy and quick to make, and is a hit with the whole family.

You can also substitute the ingredients for different vegetables. If you don’t have lemongrass, just use something like kaffir lime/lemon myrtle leaf, or zest of a lemon.

Be mindful - the pumpkin comes together quickly and before you know it, it’s cooked!

Pumpkins are the real star in this recipe. They are very low in calories and are rich in potassium. Chickpeas complement the dish well, providing dietary fibre and other nutrients, such as folate, protein, iron, phosphorus, copper and manganese.

Ingredients:

  • 1 tbsp coconut oil or oil of your choice

  • 3 tbsp Thai yellow curry paste, or vegetarian alternative

  • 2 onions finely chopped

  • ½-1 red chilli according to taste (if you want hotter or use red Thai curry paste)

  • 3 large stalks lemongrass, smashed with the back of a knife

  • 6 cardamom pods

  • 1 piece of pumpkin or small squash – about 1 kg

  • 1 tbsp mustard seed

  • 250ml vegetable stock

  • 400ml can fat reduced coconut milk

  • 400g can chickpea, drained and rinsed

  • 2 limes

  • Large handful of mint

  • Naan bread to serve or rice (I like brown rice as it has such a beautiful nutty flavor)


Method:

  1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom, and mustard seed for 2-3 mins until fragrant.

  2. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer.

  3. Add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

  4. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside.

  5. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

 
Lee L